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Grandma Friendship's Raisin Pie

This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.

Author: Martha Stewart

Pork Pie

This savory, double-crusted pie is delicious served warm or chilled.

Author: Martha Stewart

Ground Turkey Shepherd's Pie

Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas brighten the filling, while yogurt, stirred into...

Author: Martha Stewart

Martha's Lemon Meringue Pie

Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie...

Author: Martha Stewart

Martha's Favorite Tarte Tatin

This recipe comes from Martha's "Pies & Tarts."

Author: Martha Stewart

Apple Strudel

Our simplified version of the classic layered pastry calls for store-bought phyllo dough.

Author: Martha Stewart

Lemon Blueberry Tart

This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.

Author: Martha Stewart

Fruit Filled Hand Pies

This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.

Author: Martha Stewart

Maple Pecan Pie

This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Author: Martha Stewart

Our Favorite Pie Crust

The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.

Author: Martha Stewart

Meat Pie with Hot Water Crust

Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's...

Author: Martha Stewart

Fruit Pie with Crumb Topping

Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.

Author: Martha Stewart

Sweet Potato Pie

This family recipe for sweet potato pie comes courtesy of actor Danny Glover.

Author: Martha Stewart

Peach Custard Pie

With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half,...

Author: Martha Stewart

Tortilla and Black Bean Pie

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

Author: Martha Stewart

Pear and Apple Phyllo Crisp

Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.

Author: Martha Stewart

Concord Grape Pie

This delicious dessert recipe is courtesy of Rebecca Beaton.

Author: Martha Stewart

Easy Raspberry Pastries

These impressive treats are easy to make and require only 3 simple ingredients: raspberry jam, sugar, and ready-made puff pastry.

Author: Martha Stewart

Lemon Curd Tart

The creamy lemon tart recipe takes advantage of peak lemon season.

Author: Martha Stewart

Apple Galette

Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely,...

Author: Martha Stewart

Peach Pie

Pies are among America's favorite desserts. With a little practice, you can learn to adapt this basic formula depending on what fruit is in season, and to adjust the amount of sugar and thickeners based...

Author: Martha Stewart

Apple Raspberry Pie

This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should...

Author: Martha Stewart

Black Bottom Pie

The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.

Author: Martha Stewart

Cream Cheese Pie Crust

A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing...

Author: Martha Stewart

Pear Galette

This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double.

Author: Martha Stewart

Raspberry Plum Crumb Tart

In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.

Author: Martha Stewart

Chocolate Ganache Tart

Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.

Author: Martha Stewart

Almond Custard Tart with Strawberries

We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and...

Author: Martha Stewart

Rhubarb Strawberry Tart

Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need...

Author: Martha Stewart

Pear Tart Tatin

This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.

Author: Martha Stewart

Rhubarb Strawberry Lattice Pie

Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).

Author: Martha Stewart

Perfect Nut Crust

This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.

Author: Martha Stewart

Rustic Apple Tart

The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.

Author: Martha Stewart

Shaker Lemon Pie

Author: Martha Stewart

Test Kitchen's Favorite Pate Brisee

To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.

Author: Martha Stewart

Coconut Key Lime Pie

A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.

Author: Martha Stewart

Apple Sour Cream Crumb Pie

After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential...

Author: Martha Stewart

Cherry Pie with Almond Crumble

Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.

Author: Martha Stewart

Apple Pear Pie with Walnut Crust

Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.

Author: Martha Stewart

Basic Pie Crust

Use this recipe when making our Coconut Custard Pie.

Author: Martha Stewart

Chocolate Pecan Tart

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Author: Martha Stewart

Easy Old Fashioned Apple Pie

Apples spiced with cinnamon and nutmeg serve as the filling for this double-crust Thanksgiving pie. A generous sprinkling of sanding sugar before baking makes the top sparkle.

Author: Martha Stewart

Brown Butter Apple Pie

Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.

Author: Martha Stewart

Almond Tart

This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.

Author: Martha Stewart

Honey and Pine Nut Tart

Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow...

Author: Martha Stewart

Gateau Basque

Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that...

Author: Martha Stewart

Easy Peach Potpie

Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and...

Author: Martha Stewart

Chocolate Wafer Crust

Use this recipe to make our Espresso Cream Pie.

Author: Martha Stewart

Croquembouche

The name of this classic French dessert means "crunch in the mouth"; Make the caramel and assemble the dessert as close to serving time as possible.

Author: Martha Stewart

Apricot Tart

Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.

Author: Martha Stewart